The post Recipe: Vegan Breakfast Casserole appeared first on Vegan Hostess.
]]>Hello everyone,
Sometimes you just need an easy morning. But what if it’s a holiday, you have a family to feed or guests are on their way over. Well, I’ve got the answer—a make ahead vegan breakfast casserole. It’s like a deconstructed breakfast sandwich that you can make the night before. All you need to do in the morning is pop it in the oven, get ready for the day, and take it out an hour later. It’s so easy! Dare I say, fool proof! I stumbled on two different vegan strata recipes from Sweet Simple Vegan and Veganosity and decided to combine and tweak the recipes a bit to make something suited to my own taste. I suggest checking mine out as well as the two others to see which recipe might be right for you.
The following recipe creates a savory, comforting, meal sure to keep you full and fueled throughout the afternoon. Give it a try and let me know what you think!
Cheers!
Jocelyn
PS – Here are items I used for this recipe!
A deep baking dish like this one by Fiestaware:
Gimme Lean Vegan Ground Sausage from Lightlife:
Daiya Cheese Shreds (I used mozzerella)
Vegan Breakfast Casserole
Ingredients
Vegan Sausage and Peppers
- 1 tablespoon extra virgin olive oil
- 1 green bell pepper seeded and chopped
- 1 medium red onion chopped
- 14 oz. vegan ground sausage
- 2 garlic cloves minced
- 5 cups spinach leaves
- 1 tablespoon dijon mustard
Vegan Egg
- 1 1/2 cups chickpea flour
- 3 cups unsweetened almond milk
- 2 tablespoons flaxseed meal
- 4 tablespoons nutritional yeast
- 1 teaspoon salt
- 2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1 pinch cayenne pepper
Other
- 1 package Daiya vegan mozzarella shreds or alternative
- 5 cups sourdough bread diced
Instructions
- Spray an extra large lasagna or other baking dish with non-stick oil, and chop the sour dough bread into cubes. Set aside.
- Heat the extra virgin olive oil over in a medium size pan over medium heat.
- Add the onions and peppers and sauté until the colors are vibrant (about 4 minutes).
- Next add the garlic and the vegan ground sausage. Sauté until cooked through.
- Remove from heat and mix in the mustard and spinach.
- In a medium bowl, whisk together all of the ingredients for the vegan egg until smooth.
- Layer the bread cubes, vegan sausage mixture, vegan egg and Daiya cheese into the baking dish. Cover with tin foil and chill in the refrigerator overnight.
- When ready, place the casserole in the oven at 350°F for 1 hour. (I wouldn't make this more than 1-2 days in advance).
- Enjoy!
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]]>The post Recipe: Southwest Tofu Scramble appeared first on Vegan Hostess.
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There is a saying in my kitchen – Good food plus good food equals good food. We say this when trying to decide if we want to make a one skillet meal or keep all the ingredients separate. We generally opt for one skillet so there is a less clean up, and heck, it tastes the same anyway! This means we make a lot of ragouts, skillet means, and scrambles.
This week we made a super satisfying southwest inspired tofu scramble. We considered keeping the potatoes separate as their own hash brown segment, but then we decided to lump them into the scramble. Because, why not?! It tasted great. The tofu had a spicy, smokey flavor, and the vegetables were reminiscent of fajitas. Think of this as a meal every bit as tasty as tacos, but more socially accepted before noon.
Give the recipe a try and let me know what you think!
Cheers!
Jocelyn
Ingredients/ Shopping List:
- Scramble
- 2 tbs avocado oil
- 1 package extra firm tofu, drained
- 4-5 red potatoes, diced
- ½ jalapeño, minced
- ½ cup onion, minced
- ½ cup yellow pepper, chopped
- ½ cup orange pepper, chopped
- ½ cup green pepper, chopped
- Scramble Seasoning
- 3 tbs rolled oats
- ½ tbs turmeric
- ½ tsp cayenne pepper
- 1 tsp cajon seasoning
- 1 tbs nutritional yeast
- 1 tbs flour
- Additions
- ½ ripe avocado, sliced for garnish
- ¼ cup vegan cheese (I used Chedder Daiya shreds)
- Optional vegan sour cream
- Fresh ground salt and pepper to taste
Directions
- Bring water in a medium saucepan to a boil.
- Place the red potatoes in the water, and boil for 3-5 minutes until easily pierced by a fork.
- Drain the water and set aside the potatoes to cool.
- Chop tofu into 1″ square cubes. Lightly ‘smash’ the tofu so it makes large ‘crumbles.’
- Place the tofu in a small mixing bowl and add the “Scramble seasoning” mixture. Combine well, and set aside.
- Heat avocado oil in a skillet.
- Slice the avocado, and set aside.
- Mince the jalapeño.
- Chop the onion, orange, yellow, and green peppers.
- Chop the red potatoes once cool enough to handle.
- Sauté the peppers until they turn bright but are still a little crisp.
- Add the potatoes, onion, and jalapeño.
- Once almost fully sautéed, add in the tofu mixture.
- Let the tofu heat up until one side gets slightly browned but not burnt.
- Flip and stir the tofu veggie mixture until evenly cooked. (Note, you may need to add more oil to prevent sticking).
- Garnish with vegan cheese, avocado, optional sour cream, and fresh ground salt and pepper to taste.
- Serve warm and enjoy!
The post Recipe: Southwest Tofu Scramble appeared first on Vegan Hostess.
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